NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 slices prosciutto

1/2 cup plain nonfat Greek yogurt

1 slice whole-grain bread

1/2 lemon (zest and juice)

1 tbsp chopped fresh dill

Salt & Pepper to taste

PREPARATION

• 1

  Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs set.

• 2

  Crack each egg into a small bowl or ramekin separately.

• 3

  Gently slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set and the yolks remain runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.

• 4

  In a separate small pan, cook the prosciutto slices over medium-high heat until crisp, about 2-3 minutes per side. Remove and set aside on paper towels.

• 5

  In a bowl, combine the plain Greek yogurt, lemon juice, lemon zest, chopped fresh dill, salt, and pepper to create the creamy lemony sauce.

• 6

  Toast the whole-grain bread slice until golden.

• 7

  To plate, spread a thin layer of the lemony sauce over the toast, top with the poached eggs, and drizzle any remaining sauce over the eggs. Garnish with the crispy prosciutto.

• 8

  Finish with a light sprinkle of salt and pepper as needed and serve immediately.